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Mushroom Risotto
Makes 4 serves
1 medium onion, diced
1 clove garlic, minced
1 tablespoon olive oil
1 cup Arborio rice, washed
¼ teaspoon allspice
1 teaspoon lemon rind
2½ cups vegetable stock
1 teaspoon salt
150g mushrooms, sliced
½ cup parmesan, grated
1. Place onion, garlic and olive oil into
Skillet Frypan and fry for 3 minutes on
setting 6, stirring occasionally.
2. Add the rice, allspice and lemon rind
stirring constantly for 3 minutes.
3. Turn the settings dial to 3 and add one
cup of stock and cook for 2 minutes,
add a further 1 cup and simmer for 7
minutes, then add a further ½ cup.
4. After 5 minutes, stir the salt,
mushrooms and parmesan through.
Place the lid on top and leave for 8
minutes.
5. Serve with extra parmesan cheese.
Lentil Dahl
Serves 4
30g butter
1 tablespoon rice bran oil
1 onion, diced
2 garlic cloves, minced
1 teaspoon ginger, minced
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon cardamom, ground
½ teaspoon allspice, ground
2 ½ cups vegetable stock
1 cup red lentils, washed
1. Place butter and oil into the Skillet
Frypan on setting 6 until butter is melted.
2. Add the onion, garlic, ginger and
spices and cook until golden and
aromatic.
3. Stir through the lentils on setting 4 for
1 minute.
4. Turn the settings dial to setting 3, pour
the vegetable stock over the lentils
and gently stir.
5. Place the glass lid onto the Skillet
Frypan and simmer, stirring regularly.
6. Serve with greek yogurt, lime juice
and pappadums.